I had to make two minor changes out of necessity: swapped the shortening for butter, and I didn't have brown sugar, so just used white. These were GREAT cookies. Soft, light, great for dipping in milk. I made my own colored red and green sugar from a recipe on this site. Also, 1/2 inch balls sounded awful small to me, so mine were more walnut sized. Turned out great, I will definitely be making these again...YUM!

Was OK, husband said "it's good, don't add it to the rotation though". I thought it took forever for the biscuits to cook, at least double the time stated, and they were still doughy. If I ever make again I will just bake the biscuits.